In a large heavy-based skillet, begin by softening the onion and leek in some butter.

Toss in your cubed potatoes and let them just colour in the butter. Pour in the stock and perhaps some more water (or white wine, if you have some), allowing the potatoes to soften.

Once soft, retrieve a few pieces and mash - this is the thickener.

Toss in any shellfish you don't want to colour up and any other ingredients you've assembled - oyster mushrooms, for me and prawns. I also had scallops, which I just wanted to colour up prior to serving.

Pour in sufficient cream to make the dish opaque, season with sea salt and flavour with white pepper and a good handful of chopped parsley.

Reduce for a few minutes until thickened.

Ready to serve?

Colour up a few scallops in butter while you're serving out the Chowder into wide brim bowls. Scatter some shredded spring onion over, crown with scallops and garnish with some chopped chives.